By Simmie Harper | Photography by Sarah Atkinson
Get ready to dive into the sweet world of Emma, a master baker located in the heart of Whitley Bay. From winning prestigious awards to hosting renowned chocolatiers, Emma’s journey is as rich and layered as her pastries. Let’s hear more about her inspiring journey and groundbreaking approach to baking!
Can you share more about your experience training in French classical pastry methods at catering college and how it shaped your career? Training at New College Durham was transformative. Learning French classical pastry methods laid the foundation for my craft, emphasizing precision and patience. Winning Student Chef of the Year in 1989 validated my hard work and boosted my confidence, propelling me into professional kitchens like the Gosforth Park Hotel.
Q: Winning three gold awards at The Great Taste Awards in 2010 was impressive. Can you describe that experience?
Winning three gold awards just six months into my business was surreal and rewarding. The recognition at Fortnum & Mason in London validated my work and boosted my business. My “Light as a Feather” Sticky Toffee Pudding was a highlight, opening doors to new opportunities and collaborations.
What inspired you to start your bakery school, and what can students expect?
I wanted to share my passion for baking, inspired by informal teaching experiences. My bakery school offers a comprehensive learning experience, covering everything from basic techniques to advanced skills, with a focus on high-quality ingredients. Major coup for the bakery school is having World Award Winning, leading UK Chocolatier Paul A Young teach workshops and tutorials this year. Paul joined us in May as a guest tutor and this is a major first for the North East, a TV celebrity and master of the cocoa bean. We are the only North East school to host Paul and he is our Chocolatier in residence this year.
Although you mention using ancient grain flours, how does sugar reduction fit into your philosophy?
While ancient grain flours are beneficial—I’ve worked with universities on their trials—my main focus is reducing sugar. I cut sugar by up to 40% in my recipes to let natural flavors shine. Excessive sugar use is a major concern, and I’ve been promoting healthier alternatives for years. At my patisserie, you won’t find Nutella or Biscoff; instead, we use fresh fruit, nuts, and high-quality chocolate and dairy to create flavorful, healthier baked goods.
You’ve received endorsements from renowned figures like Rick Stein, Cyrus Todiwala, Tony Singh OBE, and Grace Dent. How have these endorsements impacted your business?
Endorsements from such esteemed figures have been gratifying and impactful. They have boosted my credibility, opening doors and attracting new clients, which has been instrumental in building my brand’s reputation.
Your fine dining and catering clients include South African President FW De Klerk, Lord Jersey, and L’Oréal. How do you manage to cater to such high-profile clients?
Emma: Catering to high-profile clients requires a deep understanding of their expectations and a commitment to excellence. Each client has unique needs and preferences, and it’s essential to tailor my offerings to meet those specific requirements. Working with prestigious clients like South African President FW De Klerk, Lord Jersey, and L’Oréal involves meticulous planning and execution. It’s about delivering not just food, but an experience that reflects their status and tastes. Attention to detail, quality ingredients, and exceptional service are key to managing and exceeding their expectations.
You’ve created birthday cakes for Kylie Minogue, DJ Schak, and The Hoffman Institute. Can you share some memorable experiences from these projects?
Creating birthday cakes for such notable clients has been both exciting and challenging.
One memorable experience was making a birthday cake for Kylie Minogue on just twenty minutes’ notice. It was a high-pressure situation, but it showcased my ability to work quickly and creatively under stress. Each project has its unique elements and requirements, and it’s always a thrill to see the client’s reaction. Whether it’s for a celebrity like Kylie Minogue or an esteemed institution like The Hoffman Institute, these experiences are incredibly rewarding and push me to continually innovate and excel.
What are some of the most popular items at your patisserie shop, and what makes them special?
Our patisserie shop offers a variety of items that have become favorites among our customers. The “Light as a Feather” Sticky Toffee Pudding is a standout, known for its incredible texture and rich flavor. Our Buttermilk Scones and Dulce Caramel Cheesecake are also very popular. What makes these items special is the attention to detail and the quality of ingredients we use. Everything is made in-house with a lot of care. For example, our Lemon Meringue Tarts are praised for their perfect balance of tartness and sweetness, with a light, airy meringue that tops it off beautifully. We also offer seasonal specialties, like our authentic Bouche de Noel and Galette des Rois during Christmas, which add to the festive spirit.
Emma’s commitment to quality, health, and innovation continues to inspire and delight, making her shop a must-visit destination for anyone looking to enjoy exceptional, guilt-free treats. Come by and taste the difference for yourself!
